Manuel Castillo holds two bachelor’s degrees (in 1995—veterinary—and 2000—food science) and a Ph.D. (2002) in veterinary science (food science and technology specialty) from the University of Murcia. After graduating, he had been a postdoctoral research assistant at the University of Murcia (2002), the University of Wisconsin–Madison (2002), and the University of Kentucky (2003–2004) and an assistant research professor at the University of Kentucky (2005–2009). Manuel Castillo is now a Full Professor (Food Processing) at the Universitat Autonòma de Barcelona and Director of the Center for Innovation, Research, and Transfer in Food Technology (CIRTTA). His expertise covers the areas of development of optical sensor technologies for food process control, food and dairy products chemistry and physics, food colloidal systems, kinetics of chemical reactions in food, NIR spectrometry, fluorescence spectrometry, optical properties of food, food microstructure, rheology, and basic operations in food processing.